Spontaneous fermentation: How to handle the new-old kid on the block

Debra Rossouw - 09 Feb 2017

Interest in spontaneous fermentation is rising in wineries across the globe. This trend has various drivers, importantly consumer preference for a perceived ‘natural’ product, financial factors (no inoculation of pricey starter cultures) and quality considerations. For winemakers considering a first foray into spontaneous fermentation, here are some helpful hints to guide you on your journey.